• Wash and dry produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into 1/4-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.

• Place farro and 31/2 cups water (6 cups for 4 servings) in a medium pot. Bring to a boil and cook until farro is tender, 25-30 minutes. Drain farro if necessary.

• Meanwhile, heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 4-6 minutes. • Stir Italian Seasoning and garlic into pot with veggies. Cook, stirring, until fragrant, 30 seconds. • Add crushed tomatoes, stock concentrates, 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.

• Once carrots are just softened, stir in kale. Cook until kale is wilted, 8-10 minutes. • Stir cooked farro into pot. Taste and season generously with salt and pepper.

• Halve baguette lengthwise. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic powder (all for 4) and season with salt and pepper. • Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.

• Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.